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Prep Time
25 min
Cuisine
Asian
We've made a Sri Lankan classic: Crab Curry. While commonly a whole crab sits in a bowl, we've created a more manageable version with ready-picked crabmeat. The sweetness from the crab and creaminess from the coconut are paired with a zingy lime and cucumber salad and served over fluffy rice.
Prep Time
25 min
Cuisine
Asian
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 704 kJ 168 kcal |
2268 kJ 540 kcal |
Fat of which saturates |
6.7 g 5.2 g |
21.5 g 16.9 g |
Carbohydrate of which sugars |
20.1 g 1.9 g |
64.7 g 6 g |
Fibre | 2.8 g | 9.1 g |
Protein | 6.5 g | 20.9 g |
Salt | 0.27 g | 0.89 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Add the basmati rice and 350ml [700ml] water to a pot with a lid and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked
Once cooked, remove from the heat and keep covered until serving
Meanwhile, peel 2 [4] shallots (you'll use the rest later!) and all of the garlic
Peel the ginger (scrape the skin off with a teaspoon)
Cut the stalks off the coriander and set the leaves aside for later
Cut the stalk off of the red chilli[es]
Boil a kettle
Add the shallot, garlic, ginger, coriander stalks, chilli (can't handle the heat? Go easy!) and 1 tbsp [2 tbsp] vegetable oil to a food processor and blitz the lot to a coarse paste
If you don't have a food processor, just chop everything together finely
Heat a large, wide-based pan (preferably non-stick) with 2 tbsp [4 tbsp] vegetable oil over a medium heat
Add the curry powder and ground turmeric and cook for 1 min
Add the blended ingredients, with a large knob of butter and a generous pinch of salt
Cook for 3-4 min or until fragrant and softened
Chop the hard coconut cream into pieces and combine it with 400ml [800ml] boiled water and whisk to dissolve - this is your coconut stock
Separate the white crabmeat from the brown crabmeat, you'll use the white meat later!
Add the coconut stock, 1/2 tsp [1 tsp] sugar and the brown crabmeat to the pan and cook for 5 min or until it's reached a loose consistency
Meanwhile, halve the cucumber lengthways, scrape the seeds out with a teaspoon and discard, then finely slice the flesh
Chop the coriander leaves roughly
Peel and finely chop the remaining shallot[s]
Halve the lime[s]
Mix the sliced cucumber, chopped coriander, chopped shallot and nigella seeds in a bowl
Squeeze the juice of the lime[s] into the bowl and add and a pinch of salt - this is your cucumber salad
Serve the curry in bowls with the cooked rice and garnish with the white crabmeat
Tip: for fancy presentation, press the rice into small bowls and turn out
Serve the cucumber salad alongside
Enjoy!